Turning Pan Juices into a Glaze or Sauce
Pan juices from ham roasting are full of flavor and make an excellent base for a gravy or glaze. Thickening is simple and allows you to control sweetness and seasoning.
Steps to finish pan juices:
- Degrease: skim excess fat from the pan juices or refrigerate and remove solidified fat for a leaner sauce.
- Deglaze: place the roasting pan on the stovetop over medium heat and add a splash of stock, wine, or juice to loosen browned bits.
- Thicken: create a slurry by whisking 1 tablespoon cornstarch with 1–2 tablespoons cold water per cup of liquid, or make a roux by melting equal parts butter and flour and cooking briefly.
List of thickening approaches
- Slurry: quick, clear finish—add at the end and simmer until glossy. - Roux: richer, opaque sauce—cook roux 1–2 minutes before adding liquid.
Flavor adjustments:
- Balance salt: taste before adding salt—ham can be salty. - Add acidity: a splash of vinegar or citrus brightens the sauce. - Sweeten slightly if desired with a teaspoon of brown sugar or a splash of fruit juice.
Finish and serve:
- Simmer until sauce coats the back of a spoon and has desired thickness. - Strain for a smooth sauce or leave small bits for texture.
Use pan-juice sauces over slices of ham, mashed potatoes, or roasted vegetables for a cohesive plate.